Description
A zesty and flavorful Jalapeño Lime Shrimp recipe featuring marinated shrimp grilled to perfection with a tangy and slightly spicy marinade made from lime juice, orange juice concentrate, honey, garlic, and cumin.
Ingredients
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Main Ingredients
- 4 pounds large shrimp, peeled and de-veined
- 1 cup thawed orange juice concentrate, undiluted
- 2 teaspoons grated lime zest
- 1/2 cup freshly squeezed lime juice
- 1/2 cup honey
- 4 teaspoons ground cumin
- 1/2 teaspoon salt
- 6 medium garlic cloves, minced
- 4 medium fresh jalapeños, seeded and sliced
Instructions
- Prepare Marinade: In a large zip-top bag, combine the shrimp with orange juice concentrate, grated lime zest, lime juice, honey, ground cumin, salt, minced garlic, and sliced jalapeños. Seal the bag and marinate in the refrigerator for 30 minutes to infuse the flavors.
- Heat Marinade: Remove the shrimp from the bag, reserving the marinade. Pour the marinade into a small saucepan and bring it to a boil, then immediately turn off the heat and allow it to cool completely. This cooked marinade is used for basting.
- Preheat Cooking Equipment: Heat the grill or broiler to prepare for cooking the shrimp skewers.
- Thread Shrimp: Carefully thread the marinated shrimp onto 12 skewers, ensuring even distribution for cooking.
- Cook Shrimp: Place the shrimp skewers on a grill rack or broiler pan coated with cooking spray. Grill or broil the shrimp for 4 minutes on each side until fully cooked and opaque.
- Baste Frequently: While cooking, baste the shrimp frequently with the cooled marinade to keep them moist and flavorful.
Notes
- Make sure to seed the jalapeños to control the level of heat in the dish.
- Using large shrimp helps them hold up better on the grill and prevents overcooking.
- If you don’t have a grill or broiler, shrimp can be cooked in a hot skillet as an alternative.
- Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
- Serve with extra lime wedges to enhance the fresh citrus flavor.
